Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Hot Cross Buns


  • Author: Myles
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes + rising/chilling time
  • Yield: 12 1x

Description

These hot cross buns that start from a sweet dough are soft and flavorful. They are baked until golden and then topped with deliciously sweet icing, making it an extra special Easter treat for anyone with a sweet tooth.


Scale

Ingredients

Buns:

1 can (12-oz) evaporated milk

1/2 c. butter (melted)

1/2 c. sugar

1/2 tsp. salt

1 1/2 tbsp. yeast

1 egg (beaten)

1 tsp. cinnamon

1 tsp. nutmeg

5 c. all-purpose flour

Icing:

3/4 c. confectioners sugar

1 tbsp. milk

1 tbsp. butter (melted)

1/3 tsp. almond extract


Instructions

  1. Place the evaporated milk and melted butter in a large bowl and then add the sugar, yeast, and salt. Stir until the sugar is fully dissolved.
  2. Add the beaten egg, cinnamon, and nutmeg, and then slowly mix in flour, one cup at a time, until a soft dough is formed.
  3. Knead the dough for about 5 minutes and then put it in a greased bowl. Turn the dough over so that the top is greased. Cover and put it in a warm place and let it rise, about 1 hour.
  4. Turn out dough and knead air bubbles.
  5. Divide dough and shape into 12 small rolls. Place on a greased baking sheet.
  6. Cover and let rise until double in size, about 30 to 45 minutes.
  7. Preheat oven to 350 degrees Fahrenheit.
  8. Slash a cross on each bun top.
  9. Bake the buns for about 45 minutes and then remove from the oven. Let cool.
  10. Place all icing ingredients in a small bowl and mix well.
  11. Create a cross on top of each bun using the icing.

Notes

  • If you want bigger buns, you can make 9 buns out of the dough instead of 12.
  • The egg in this recipe can be omitted. You can replace it with 1/4 cup of water.
  • The evaporated milk can also be replaced with water and nonfat dry milk.
%d bloggers like this: